Easy No Bake Lemon Icebox Pie

This easy no-bake, no-egg Lemon Icebox Pie has the reputation of being a Southern classic tradition, particularly during the hot, balmy days of summer. 

Creamy fresh lemon pie is good year round and is a perfect light dessert, plus that, it’s super easy to make and delicious!

Use a pre-made or homemade graham cracker crust, freeze it and call it dessert!

 

Icebox pies are a staple dessert in the South any time of the year! This light, creamy lemon pie does not contain any eggs and you don’t cook it!

Just assemble the ingredients, pop it in the freezer and call it done!

Why you’ll love this recipe!

If you’re in a crunch for an easy dessert, this lemon icebox pie is the answer! Just combine the ingredients and freeze until ready to serve.

This pairs well after a dinner of fried catfish, chicken fried steak or Mom’s meatloaf. 

The beauty of this recipe is that it requires no eggs and no baking!

Great for crowds-double the recipe and make it in a  9 X 13 baking dish to serve up to 16 slices

It’s not too sweet or tangy, but just right

Here’s what you need

Cream cheese, fresh lemon juice, prepared graham cracker crust (or you can make your own; instructions below in the recipe card) and a can of sweetened condensed milk!

Note, the prepared graham cracker crusts usually come in 8″-inch aluminum tins. 

If you want to make a 9″-inch pie, make the graham cracker crust from scratch. Instructions for homemade crust are in the recipe card below. 

Here’s how to make it

Combine softened cream cheese, lemon juice and sweet condensed milk in food processor; pulse till smooth; do not over pulse

Pour the fresh lemon filling into a pre-made or homemade baked graham cracker crust (see recipe card below); freeze for 4 hours

Expert tips

Use fresh lemon juice; not bottled or juice from Meyer Lemons

To make lemon zest, use the smallest side of a cheese grater

Do not over pulse in food processor – over processing breaks it down and it doesn’t set up well

You don’t have to use a food processor, you can mix it by hand as well-just mash up the cream cheese really well first

If you want more lemon flavor, use up to ½ cup lemon juice

Graham cracker crust: I prefer to make my own instead of using the pre-made ones in the aluminum pie plates. Homemade tastes better and the texture isn’t like cardboard.

Use a super sharp knife to slice the lemon icebox pie; make a slice; clean the knife; make the same slice again (be sure to get all the way through the crust); clean knife and repeat

 

Can I make this in advance?

Make this icebox pie up to three days in advance. Keep it in the freezer and remove it about 15-minutes prior to serving.

Serving suggestion for a large group

If you want to serve this to a big group, double the graham cracker and filling recipe.

Place the graham cracker crust in a 9 x 13 baking dish; then pour in filling. Slice into squares.

Want a whipped cream topping?

No need to fuss over a topping! Make fresh homemade whipped cream in less than 10-minutes!

Graham cracker crust

If you don’t want to make one, use a pre-made crust!

The homemade version does require about 15-minutes of baking time; let it cool before adding the lemon filling

If you don’t have a food processor to break up the crackers, put them in a big plastic bag and hammer them with the flat side of a meat mallet until they turn into fine crumbs.

If you make your own, you’ll need 12 crackers for a 9″ inch pie pan; this allows enough crust to go up the sides of the pie pan

If you double the recipe and put it in a 9 x 13 pan, use 2-3 packages of graham crackers (about 24 crackers)

Real vs. bottled lemon juice

Use real lemon juice, not concentrated. The fresh flavor of lemon is The Star of this recipe!

Can I use Meyer lemons?

For best results, do not use Meyer Lemons. They are much more acidic and have a bit of a different flavor profile.

Make this no bake, no egg Lemon Icebox Pie for your next gathering, family reunion, family dinner or get together! It’s a sure-fire winner everytime!

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